Monday, October 13, 2008

Fettuccine with Leeks and Butternut Squash

Okay, I have to admit I used whole wheat "normal" spagetti noodles for this, but to each their own. This is a recipe from Pirello's Cooking the Whole Foods Way, which is 100 percent vegan if you get the newest edition. She as a vegan (pretty sure she said that) macrobiotics past and has a cooking show on PBS. My friend and I used to watch the PBS cooking shows a couple years back, but I don't remember ever seeing this show. Anyways, it is a fantastic cookbook with lots of fun and new ideas in it--something for every mood. I especially like that she uses a lot of different veggies in different ways than my other books. It is also cool that she talks a lot about her journeys with vegan and macro (she is a cancer surviver) and how the recipes really promote health and life. This recipe was pretty good, although the dinner crew wasn't thrilled. The sauce is leeks and squash that are cooked with some spices and liquids and then blended into a puree, which is then used on the pasta like a sauce. I made some frozen mixed veggies to go with them, but they are under my "pile" in the bowl. For fun (and because I had one) I included some fennel greens.

LinkWithin

Fast Fresh Vegan

Fast: If I make it for dinner during the week, it's fast enough for me!

Fresh: I generally avoid prepackaged "faux" products.

Vegan: Because it's how I roll.

Me: Graduate student instructor, vegan, and kitchen gadget fool.

Warnings: Currently doing the "dissertation" and teaching a full load, so the blog may be sporadic for a while. I might also tend to post several "days" at once while making it look like multiple postings. Heh heh. :D